Dutch Oven Cooking
Bob McGwier (n4hy@CCR-P.IDA.ORG)
Mon, 24 Apr 1995 10:30:28 -0400
Ted and others:
My experience is similar, I prefer iron to aluminum. I have no problem
cooking cobbler, stews, etc. in a cured cast iron oven so long as I make
sure people do not use a single metal implement of any variety in either
the cooking of cleaning process. If you use wooden spoons, rubber spatulas,
and plastic scrubbers, I find the cherry or cure is maintained.
Dr. Robert W. McGwier | firstname.lastname@example.org: ham radio, scouts,
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